Ingredients:

  • 8 Tbsp (1 stick) Unsalted Butter, cubed (for browning)
  • 1 ½ cups All-Purpose Flour
  • ¼ cup packed Light Brown Sugar
  • ½ tsp Fine Sea Salt
  • 3 (8 oz) blocks Full-Fat Cream Cheese, softened
  • ½ cup Granulated Sugar
  • ½ cup Grade A Dark Maple Syrup (for filling)
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 Tbsp Cornstarch
  • ½ tsp Ground Cinnamon
  • ¼ tsp Freshly Grated Nutmeg
  • 2 Tbsp Unsalted Butter, melted (for glaze)
  • 3 Tbsp Grade A Dark Maple Syrup (for glaze)
  • ½ cup sifted Powdered Sugar
  • ¾ cup lightly toasted Chopped Pecans

Instructions:

  1. Brown the Butter: Melt the 8 Tbsp of butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the foam subsides and brown specks appear at the bottom. Immediately pour into a cool bowl to stop the cooking.
  2. Make the Dough: In a food processor or a large bowl, combine the flour, brown sugar, and salt. Add the cooled brown butter and pulse or mix until the mixture resembles coarse, wet sand.
  3. Press the Crust: Press the dough evenly into the bottom of a 9x13 inch pan lined with parchment paper. Par-bake at 350°F (175°C) for 12–15 minutes, or until just set. Let cool slightly.
  4. Prep the Cream Cheese: Beat the fully room temperature cream cheese with the granulated sugar in a large mixing bowl until perfectly smooth and lump-free (about 2 minutes).
  5. Add Wet Ingredients: Slowly drizzle in the maple syrup, vanilla extract, cinnamon, and nutmeg, mixing on low speed until combined.
  6. Incorporate Eggs: Beat the eggs in one at a time, mixing only until just incorporated. Do not over-mix. Pour the filling over the warm, par-baked crust.
  7. Bake the Bars: Bake at 350°F (175°C) for 30–35 minutes. The edges should look set, but the center should still have a slight, gentle wobble.
  8. Cool Down and Chill: Turn off the oven, crack the door, and allow the bars to cool inside for 30 minutes. Remove and cool completely at room temperature, then transfer to the refrigerator to chill for at least 4 hours, or ideally overnight.
  9. Make the Glaze: Whisk together the sifted powdered sugar, 2 Tbsp melted butter, and 3 Tbsp maple syrup until smooth.
  10. Glaze and Serve: Drizzle the glaze generously over the chilled bars. Sprinkle immediately with toasted pecans. Use the parchment paper overhang to lift the bars out, and slice into 12 even bars using a sharp, hot knife.